I have started making Indian curries at home and tonight I tried an Indian korma for the first time. It turned out delicious but the texture was a bit off because I didn't use clarified butter like the recipe called for. I didn't want to run to the store for butter when I had plenty at home, but I couldn't figure out a good way to separate the butter myself. What is the best way to clarify butter at home?
Sent by Christi
Christi, it's very easy to clarify butter. Here's a great post explaining how:
• Quick Tip: How Do I Clarify Butter?
Basically you just heat butter, gently, and skim off the foam. Then you pour away the yellow liquid, leaving the white whey proteins behind. You want just the butter fat — not the milk proteins.
Readers, any tips or suggestions for Christi?
Related: Word of Mouth: Ghee
(Image: Faith Durand)